In the most basic sense, a food has value-added when the ingredients have been changed to make it easier for the consumer. Blue Circle Foods value-added seafood features clean labels and products packaged so they're pre-portioned and ready to cook.

Stavis Seafoods, a multinational fishing company and seafood manufacturer, today announced the promotion of David Lancaster to President of Stavis Seafoods and will lead the company’s executive leadership team. Lancaster, who previously served as Vice President of Sales at Stavis Seafoods, has more than 30 years of experience in sales, management and the seafood industry. In this new role, Lancaster will be responsible for the overall management and strategic direction of the company. He will also be charged with executing the company’s growth strategy by driving sales, increasing operational and purchasing efficiencies and execution, expanding our brand across multiple channels and growing our retail and national account customer base and product capabilities.

NaturalShrimp, an aquaculture company which has developed and patented the first commercially operational Recirculating Aquaculture System (RAS) for shrimp, announced the acquisition of assets for Alder Aqua, formerly known as VeroBlue Farms in Webster City, Iowa, including but not limited to the real property, equipment, tanks, rolling stock, inventory, permits, customer lists, contracts and other such assets used in the operation of the business.

High Liner Foods has temporarily suspended all production at its Portsmouth, New Hampshire, plant where it has confirmed positive COVID-19 cases. High Liner Foods is activating its COVID-19 response plan including deep cleaning, contact tracing and risk assessment. High Liner Foods will resume operations at its Portsmouth plant as soon as it is responsible to do so. In order to minimize impact to supply, the company has already started redirecting a portion of production from its Portsmouth plant to its Newport News, Virginia, and Lunenburg, Nova Scotia plants.

A M King has completed renovation of an 88,000-square-foot facility that houses Southern Foods’ meat, seafood and cheese processing operations. The new building allows the 66-year old company to operate in a larger, more modern space, handle greater volumes, and save money in repairs and maintenance, thereby bringing even more competitive pricing to its marketplaces.